Royal Extra stout is a rich, dark, fairly sweet stout, which conveys power, strength and potency/virility.
The brand was inherited from Walters' Brewery, Port of Spain , in 1952 and was reformulated by Carib Brewery to achieve its distinctively sweet, full-bodied texture and taste, with 6.6% alc/vol.
Its unique “lion” image on the label with red, yellow, gold and black colours reinforce the power of the brand.
Royal Extra is immediately identifiable as the “black bottle” drink, embodying the personality of the “lion” – majestic, powerful and potent. Among the emerging young adult male and female drinkers, Royal Extra is the stout that they identify with for confidence, strength and individuality
"Royal Extra - Get Extra."
- Pilsner Malt
- Black Malt
Prime Granulated sugar, lactose, and caramel.
Black malt involves roasting the malted barley at temperatures so high that they drive off all of the aromatics (malt flavour). There are no enzymes in black malt. It can convey a dry burnt flavour that can be perceived as bitterness different from that derived from hops.
Caramel is used in brewing as a flavour and/or colouring agent. It can be used either in the kettle or in primings.
Lactose is sugar produced from the whey of milk.
A similar brewing process to lagers with the use of lager yeast is used in the production of Royal Extra Stout. Fermentation time is much shorter than lagers, and takes place at a higher temperature. Finings traditionally composed of isinglass (fish bladder protein) are designed for yeast removal used during conditioning (storage) prior to filtration. It is also gives the aphrodisiac connotation.
Sugar, Lactose, BAP and Caramel
Priming sugar solution is added directly to the beer during filtration.